This master corn bread recipe is from a nicely illustrated 1916 cookbook by the Ryzon Baking Powder Co.
CORN BREAD MASTER RECIPE
1 tablespoonful (1/2 ounce) butter
2 level tablespoonfuls (1 ounce) sugar
2 eggs, separated
1 level cupful (6 ounces) corn meal
3 level teaspoons Ryzon*
1 level cupful (4 ounces) flour
1/2 level teaspoonful salt
1 cupful (1/2 pint) milk
Cream butter and sugar thoroughly together, add yolks of eggs one by one; then beat whites of eggs to a stiff froth and add them with the corn meal, flour sifted with Ryzon*, and salt, and milk. Mix lightly together until all is thoroughly well mixed, then pour into a well greased and floured shallow baking pan and bake in a moderately hot oven for fifteen minutes, or until done. Break or cut in pieces.
This mixture may also be used for corn muffins or gems by baking in muffin rings or gem pans.
Sufficient for six persons. --1916 Ryzon Baking Book
RYZON CORN BREAD #2
An interesting variation that yields a custard-like center.
2 level teaspoonfuls Ryzon
1 level cupful (6 ounces) corn meal
1 level cupful (1/4 pound) flour
1/2 level teaspoonful salt
2 eggs, separated
3 cupfuls (1 1/2 pints) milk
2 tablespoonfuls (1 ounce) butter
Sift meal, flour, Ryzon* and salt into a basin. Beat up yolks of eggs, add two cupfuls of the milk to them and butter, melted. Mix to a smooth batter with the other ingredients, and add whites of eggs beaten to a stiff froth. Pour into a square baking pan that has been well greased. the batter should be about two inches thick. Lastly, pour into the middle the remaining cupful of milk. Do not stir, but place gently in the oven , and bake in a moderate oven for fifty minutes. Turn out, cut in squares and serve at once. The center will be custard-like in appearance. --1916 Ryzon Baking Book
Sufficient for 6 persons.
*Ryzon Baking Powder - All of the Ryzon recipes seem to have a lot of baking powder. If you make this recipe, let me know if it this is a correct amount, or needs adjustment!
